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Slow-Cooker Macaroni and Beef


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Rate this recipe 4.5/5 (2 Votes)


  • 1 large onion, chopped
  • 1 pounds extra-lean (90%-93%) ground beef
  • 1 cans (28 oz.) cans crushed tomatoes
  • 1 cans (14 oz.) cans crushed tomatoes
  • 1 teaspoon kosher salt
  • 8 ounces uncooked gemelli, cellentani or other corkscrew pasta
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh basil in sauce
  • Freshly ground black pepper, to taste
  • 1 teaspoon of salt
  • 1 can of tomatoe paste


Servings 4
Adapted from


Step 1

Put onion in pot of slow cooker. Crumble ground beef on top and pour tomatoes over beef. Cover and cook for 4 hours on high or 8 hours on low. Break up any large pieces of beef with a wooden spoon. Season with salt. Remove half of sauce and reserve for another recipe; keep remaining sauce warm in slow cooker. (Makes about 2 1/2 quarts meat sauce.)

Bring a pot of salted water to a boil. Cook pasta according to package directions, stirring often, until al dente. Drain and transfer to four shallow bowls. Spoon meat sauce over each portion of pasta. Serve with Parmesan cheese, basil and freshly ground pepper.


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